Head chef Michael Noonan at The Spa Hotel at Ribby Hall Village has enjoyed an illustrious career, including working at the Sydney Opera House.

Michael lives with his wife and three daughters Lauren, Maisie and Lilly and prior to joining the team at Ribby Hall Village, worked with celebrated chef Paul Heathcote at his flagship restaurant in Longridge.

INGREDIENTS

4 Crumpets

1 gelatine leaf

250g of chevre goats cheese, rind removed and roughly chopped

25ml of full-fat milk

50ml of double cream

4 medium sized beetroots (try using different varieties if available such as golden and candied)

1 crisp green apple, sliced into thin batons (store in cold water to prevent from discolouring)